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–+ servings
coconut rice in a pretty bowl
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5 from 1 vote

Instant Pot Coconut Rice

A sweet, slightly creamy rice dish
Prep Time5 minutes
Cook Time3 minutes
Additional Time10 minutes
Total Time18 minutes
Course: Dinner, easy, quick, Side Dish, Snack
Cuisine: Asian
Diet: Gluten Free
Servings: 4 people
Calories: 277kcal
Author: Allianna Moximchalk
Cost: $5

Equipment

  • Instant Pot

Ingredients

  • 1.5 cups jasmine rice
  • 14 oz coconut milk
  • 1/2 cup chicken bone broth or veggie broth if vegan
  • 1/4 tsp sea salt
  • toasted coconut optional, for garnish

Instructions

  • Rinse rice in cool water.
  • Add coconut rice, coconut milk, bone broth, and salt to the Instant Pot. Stir. Lock the lid and cook on High Pressure for 3 minutes.
  • Allow pressure to release naturally for 7 minutes. Finish with a quick pressure release.
  • Carefully remove the lid and fluff rice with a fork. Garnish with toasted coconut, if desired.

Notes

Storage: This recipe can be stored in an air tight container for up to 5 days in the refrigerator.
Nutrition: The nutrition on this recipe is an estimate and the calorie count is not guaranteed.  It is based on 4 servings. 
Servings: This recipe yield approximately 4 servings. 
Reheating: Be sure to add a little bit of liquid when reheating to prevent the rice from drying out. 

Nutrition

Serving: 1serving | Calories: 277kcal | Carbohydrates: 19g | Protein: 5g | Fat: 21g | Saturated Fat: 19g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 170mg | Potassium: 239mg | Fiber: 0.2g | Sugar: 0.03g | Vitamin C: 1mg | Calcium: 24mg | Iron: 3mg